Spicy Chicken Bean Soup


Soup, Chili & Stew
Spicy Chicken Bean Soup

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Cup of chicken bean soup, topped with melted cheese

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Recipe Data


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    Servings and Ingredients

    Serves 8
    1 ½ c. chopped yellow onion
    3 cloves garlic, minced
    2 tbsp. Hy-Vee Select olive oil
    1 (4 oz) can Hy-Vee diced green chilies
    2 tsp. Hy-Vee chili powder
    1 tsp. ground cumin
    ¼ tsp. cayenne pepper
    2 (15 oz each) cans white kidney beans, rinsed and drained separately
    1 (14.5 oz) can Hy-Vee chicken broth
    1 (10 oz) can Hy-Vee diced tomatoes and green chilies
    1 Hy-Vee rotisserie chicken, skin removed, deboned and chopped
    1 c. shredded Hy-Vee pepper jack cheese, divided


    1. In a Dutch oven, cook onions and garlic in olive oil over medium-high heat 5 to 6 minutes, stirring often.
    2. Stir in green chilies, chili powder, cumin and cayenne pepper; cook 1 minute.
    3. Mash one can of beans. Add mashed beans, whole beans, broth and tomatoes to Dutch oven. Bring to a simmer. Cook, covered, for 10 minutes.
    4. Stir in chicken; cook 10 minutes or until heated through. Serve topped with cheese.

    Nutrition facts


    290 Calories per serving

    Amounts Per Serving

    • Total Fat: 12g
    • Cholesterol: 40mg
    • Sodium: 900mg
    • Total Carbohydrates: 22g
    • Protein: 22g

    Daily Values

    Vitamin A 10%
    Vitamin C 15%
    Iron 10%
    Calcium 20%

    Recipe Source:

    Hy-Vee Seasons Spring 2012.